A Duet of Vegan Holiday Cookies

chocolate peppermint cookies and oat thumbprint cookies
chocolate peppermint cookies and oat thumbprint cookies

Ah, holiday cookie baking. The sweet scents that emanate from the kitchen this time of year are drool-worthy. They make you want to bake every cookie recipe you see.

Recently I got inspired by a friend who was madly baking like some Keebler elf, so I joined in the frenzy. The flour was flying and baking sheets were in heavy rotation. I thought that others would also begin their boisterous baking, so I have not one recipe for you, but two.

I wanted a classic Thumbprint cookie to start, and I found a recipe that was healthy and tasty. But, variety is crucial in a cookie tray, along with a bit of chocolate, so I have a chocolate cookie kissed with peppermint and slathered in vanilla frosting. The Thumbprints were already vegan; I merely changed the cooking technique to allow the dough to rest and absorb fluids to combat dryness found at altitude. The chocolate cookie was veganized by using non-dairy milk, and adjusted for altitude with the addition of liquid. I hope you are as excited for holiday cookies as I am!

Chocolate Peppermint Cookies with Vanilla Frosting inspired by NutraMilk

for the cookies
3 Tablespoons almond butter
1 Tablespoon non-dairy milk
1 Tablespoon applesauce
3 Tablespoons maple syrup
1/8 teaspoon peppermint extract
1/4 cup + 2 Tablespoons almond flour (not almond meal)
1/4 cup cocoa powder
3/4 teaspoon baking powder
for the frosting
1/2 cup vegan butter
1.75 cups organic powdered sugar, sifted if clumpy
1 teaspoon vanilla extract
1/8 cup almond milk

Make the cookies: Preheat the oven to 350F. Place the almond butter, milk, applesauce, maple syrup, and peppermint extract in a bowl and whisk together. Combine the almond flour, cocoa powder, and baking powder in a bowl and whisk together. Add the wet ingredients to the dry bowl and stir until a dough forms. Roll the dough into 12 balls and place each ball on a baking tray, flattening each slightly. Bake for 11-13 minutes, until the cookies are firm.

Remove the tray from the oven and place on a wire rack for 5 minutes, then remove cookies from the tray and put on a wire rack to cool completely. Make the frosting: add the ingredients to a stand mixer fitted with a paddle blade. Start beating slowly and work up to medium speed. Beat until the frosting is light and creamy, scraping down the sides of the bowl as needed. When the cookies are fully cooled, add the frosting and decorative sugar.

Oatmeal Thumbprint Cookies with Jam adapted from Vegan Jam Thumbprint Cookies

1 cup rolled oats
1 cup all purpose flour
1 cup finely chopped walnuts
1/3 cup vegetable oil
1/3 cup maple syrup
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
Fruit jam, seedless

Place the oats, flour, and walnuts in a bowl and stir to combine. Whisk together the oil, maple syrup, orange juice, and vanilla, then add to the dry ingredients. Stir to combine everything. Place the bowl of dough in the refrigerator for 30 minutes to allow the dry ingredients to absorb the liquids. It will become sticky.

Preheat the oven to 350F. Scoop rounded tablespoons of dough onto baking sheets. Use the back of the scoop to create an indent on top of each ball. Fill the indents with jam. Bake for 14-16 minutes until the bottoms are golden. Remove the trays from the oven and place on a wire rack for 10 minutes, then remove cookies from the trays and put on a wire rack to cool completely. Makes 32 – 34 cookies.

Until next time, happy Holiday baking!

Spring Sugar Cookies

Spring Sugar Cookies

Spring Sugar Cookies

Spring has finally won out in the weather where I live. Warmer temps have caused flowers to burst out, so I thought it would be nice to do an homage to the Earth’s beauty. Thinking it would be fun to decorate flower cookies, I got a cookie cutter in the shape of a tulip and went on the hunt for a sugar cookie recipe.

Truth be told, I haven’t done roll-out cookies in forever. I am more of a drop cookie gal, but this was about cookie art. So, I found a recipe that was already vegan to make things easier. The only alterations I had to make were to add water for dryness at high altitude, and to switch some of the tapioca flour to all-purpose flour because the extra water makes very fine flours turn to wallpaper paste. I chose a large Wilton cutter to have a greater backdrop for decorating, but it also made the work go faster. Use any cookie cutters you like; the bake time is a range from small to large sized cookies.

Spring Sugar Cookies adapted from Veg News
1.5 cups vegan margarine
1 cup vegan sugar
6.5 TBS water
1 TBS vanilla
4.75 cups all purpose flour
1/2 cup tapioca flour
1/2 tsp salt
Frosting of choice
In the bowl of a stand mixer, beat together margarine and sugar until light and creamy. Add in water and vanilla and beat again. Add flours and salt and mix well to form a smooth dough. Cover and chill for 1 hour or until firm.
Preheat oven to 350F. Divide dough in half and work with one half at a time; keep remaining dough covered. On a floured work surface, roll dough out to desired thickness (1/8” for crispy cookies, 1/4” for soft), cut into shapes, and transfer cookies with a spatula to ungreased cookie sheets. Bake for 8-24 minutes or until lightly browned around edges. Cool slightly before transferring to a rack to cool completely. Decorate with frosting once fully cooled. Makes 3-6 dozen cookies.

Until next time, happy baking!